Rubber Chicken

Bigsmoke · August 2003

Just got through eating a rubber chicken. 5.2 lbs. of misery. Actually, the tenderloin was edible. I cooked it on a vertical roaster over a drip pan @ 375* for around an hour and a half. The temp reached 160*, and I pulled it off. Thought everything would be wonderful. Any idea what happened? A guy in the produce dept. recommended that size for slow cooking. Unfortunately, my wife did the shopping. I just don't have time to go grocery shopping. [p]First Bad "Eggsperience"

djm5x9 · August 2003

<p />Bigsmoke:[p]Did you indeed have a roaster? Roasters are older, tougher birds that benefit from "low and slow" cooking. Next time try a whole fryer . . .
[/b]

Bigsmoke · August 2003

djm5x9,[p]"Timmy" in the produce dept. recommended that size. He said a whole fryer wouldn't work. I'll know from now on. Thanks.

Grumpa · August 2003

djm5x9,[p]You keep posting pictures like that and you may end up with an uninvited dinner guest :~)[p]Dang good looking cook ole buddy!

Linda · August 2003

Bigsmoke,I had trouble cooking a chicken recently also. I was using a fryer. I used the vertical roaster and the dome temp was about 325 and I brought it down to about 300 most of the time. I cooked 1 1/2 hour or so. I used an instant read thermometer and thought the temp was about 170 in the thigh or a little higher. The jucies all ran clear when I cut it, but it really seemed like it was undercooked and not as tender as it should be. Anyone know what my problem might be?

Smokey · August 2003

djm5x9,[p]Great advice! I had the same experience last night. The wife bought a huge 7+ pounder. I cooked for about t an hour and a half, but was not truly happy with the results. Guests were happy![p]Smokey

Mike in MN · August 2003

Bigsmoke,
I bought a stewing chicken once, went through all the business, cooked it up and it was just like rubber. Thru the whole thing out. Now I know. Never again. It looked good, and was sized right.[p]Only thing they are good for is for boiling the life out of 'em for soup broth, and then toss everything.[p]Whole fryers. [p]Mike in MN

Unknown · August 2003

Bigsmoke,
I have done both fryers and roasters in both vertical and spratched method with great results. My wife says this is the best thing I do (on the egg that is!!). I generally do them at about 250-300 for 1-2 hours until the juices are clear and the wings come out when pulled on lightly. I have two on right now as I send this, hope this doesn't jinx them. I do buy fresh quality birds from Butterball or Tyson, I prefer Butterballs. I know this didn't answer your question, you might check the thermometer, over cooking might cause this or check the egg thermometer.

mad max beyond eggdome · August 2003

Bigsmoke,
i do whole chickens all the time. .. i get whole fryers, usually in the 4 - 4 1/2 pound size, and i beer butt them. .. 1 1/2 hours at 325 on a raised grid over an inverted plate setter (no drip pan, but i wrap the plate setter in aluminum foil to keep it clean). . .they always come out excellent. . .did two of them on thursday. . .375 sounds a little high for roasting a bird, vertical or otherwise. . .

Rubber Chicken

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